Grilled Fish Tacos

Here is the easiest and tastiest fish taco recipe. If it’s Tuesday, it’s Taco Tuesday!

Ingredients:

• 3 tablespoons of extra-virgin olive oil
• juice of 1 lime
• 2 teaspoons of chili powder
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of cayenne pepper
• 1 1/2 pound of cod (or other flaky white fish)
• 1/2 tablespoon of vegetable oil
• kosher salt
• freshly ground black pepper
• 8 corn tortillas
• 1 avocado, cubed
• lime wedges, for serving
• sour cream, for serving

For the corn slaw:

• 1/4 cup of mayonnaise
• 2 tablespoons of lime juice
• 2 tablespoons of chopped fresh cilantro
• 1 tablespoon of honey
• 2 cup of shredded purple cabbage
• 1 cup of corn kernels
• 1 jalapeño, minced

Directions:

1. In a medium shallow bowl, whisk together the olive oil, lime juice, chili powder, cumin, and cayenne.
2. Add the cod, tossing the filets in the mixture to evenly coat. Let marinate for 15 minutes.
3. Meanwhile, make the slaw: In a large bowl, whisk together the mayonnaise, lime juice, cilantro, and honey. Stir in the cabbage, corn, and jalapeño. Season with salt and pepper.
4. In a large nonstick pan over medium-high heat, heat the vegetable oil.
5. Remove the cod from the marinade and season both sides of each filet with salt and pepper.
6. Place the fish on the pan, flesh side down. Cook until the fish is opaque and cooked through (3 to 5 minutes per side). Let rest for about 5 minutes before flaking the fish with a fork.
7. Assemble tacos: Serve the fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.